I’m a purist when it comes to most foods. I was the kind of pain-in-the-ass kid who refused to eat items that were touching on the plate (actually, I refused to eat pretty much everything that wasn’t Kraft mac & cheese or mashed potatoes; my mom is wont to sigh, “You liked white food.”). While times have changed and I’m now apt to do things like ignore the “30-second rule” or snack on deep-fried crickets, I still retain my puritan philosophy when it comes to pairing ingredients.
I like to enjoy certain foods in their pure state. If, for example, I’m tasting cheese, I skip the cracker. I dislike cheese plates that feature jam or other condiments glopped atop the offerings. This isn’t to say I don’t find aforementioned jam alluring with cheese- I just prefer to serve the two separately, and then pair them at my discretion. This is my own anal-retentiveness at work, and certainly, there’s no wrong way to go about pairing cheese.
With that said, honey is absolutely bombtastic with cheese, whether you enjoy them solo, or drizzle a bit of liquid gold or smear a chunk of comb atop your dairy. In culture magazine’s first-ever dedicated Pairing Issue, I show you how to pair cheese and honey to maximum effect. Think fresh chevre or sheep’s ricotta with orange blossom honey, or specific combos like River’s Edge Chevre’s Up in Smoke with Turkey Hill’s Bourbon Barrel-Aged Honey, or Redwood Hill Farm’s California Crottin with Marshall’s Farm’s Pumpkin Blossom Honey. It’s the little things in life that make it sweet.